SHAD ROE CROQUETTES
Boil shad roes in salted, acidulated water for fifteen minutes, letting the water simmer only, so that the skin will not break. When they are cold cut them, using a sharp knife, into slices one and one half inches thick. Sprinkle them with salt, pepper, and lemon juice. Roll them first in egg, then in bread crumbs or cracker dust, and fry them in smoking-hot fat to a light brown color. Garnish with watercress and serve them with maître d’hôtel butter.
NO. 40. BROILED SMELTS.
NO. 41. BROILED SHAD ROE.
NO. 42. SHAD ROE CROQUETTES.